Maltese Kusksu Minestra Soup

Sue L


Maltese version of minestrone soup, this one using large Israeli couscous (kusksu) and chickpeas.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 2 clove
    minced garlic
  • 1/2 c
    diced celery
  • 1/2 c
    chopped onion
  • 1
    bay leaf
  • 10 oz
    diced zucchini
  • 1/2
    red bell pepper, diced
  • 1 c
    peeled diced fresh pumpkin or butternut squash
  • 4 c
    chicken broth or vegetable broth
  • 1 can(s)
    (15 ounce) diced tomatoes
  • 1 can(s)
    (8 ounce) tomato sauce
  • 1 tsp
    fennel seed
  • 1 tsp
    dried mint
  • 1 tsp
    dried basil
  • 1/2 tsp
    dried rosemary
  • 1 pinch
    red pepper flakes
  • ·
    salt and black pepper
  • 1/2 c
    uncooked large israeli couscous
  • 1 can(s)
    (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • 2 Tbsp
    chopped fresh italian parsley
  • 1/2 c
    freshly grated parmesan cheese

How to Make Maltese Kusksu Minestra Soup


  1. Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
  2. Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
  3. Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
  4. Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
  5. Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.

Printable Recipe Card

About Maltese Kusksu Minestra Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Mediterranean

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